Swiss Chard & Goat Cheese Frittata

• 8 large red Swiss chard leaves with stems
• 2 T extra-virgin olive oil, divided
• 1 ¹/₂ cup thinly sliced red onion (about 1 medium)
• ¹/₂ t salt, divided
• 2 t minced fresh rosemary
• 1 T chopped garlic
• 8 large eggs
• freshly ground black pepper
• 4 oz goat cheese, crumbled
• If you don't have Swiss chard, spinach is good too
  

Directions:
Wash the Swiss chard; cut off stems, mince, and set aside. Roughly chop the leaves. Heat 1 tablespoon olive oil in a 9-inch skillet (I used an 11" skillet and it worked fine_ with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.

Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine. Wash and dry the skillet and return to stove top.

Turn on the broiler, then heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.

Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm in the center and golden on top. Use a rubber spatula to loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges.

Herbed Skillet Souffle

From "The Herbal Kitchen"
3 T. fine dry bread crumbs
1/2 cup whole or low fat milk
8 large eggs, separated
1/2 to 3/4 cu chopped mixture of soft-leaved herbs, such as basil, parsley, chives, dill, marjoram or tarragon
3/4 tsp. salt
1/4 tsp. pepper
3/4 cup shredded Gruyere
2 T. butter

Preheat oven to 400. Stir the bread crumbs into the milk in a large mixing bowl and let them soak until they become pasty, 10 to 15 minutes. Whisk in the egg yolks, herbs, salt and pepper. Stir in 1/2 cup of cheese.

Just before you're ready to cook the frittata, beat the egg whites with an electric mixer until they form very soft (not stiff) peaks. When you scoop them up on the spatula they should flop over instead of standing straight up. Scoop the whites into the yolk mixture and quickly fold them in.

Heat a 12 inch oven-proof skillet over medium heat. Add the butter when the pan is hot enough for it to sizzle but not brown and swirl until it melts. Pour the batter into the pan and sprinkle with the remaining cheese. Immediately put the skillet on the middle rack of the oven and bake for 15-17 minutes., or until the souffle is puffed and deeply browned. Serve it right away, spooned from the skillet, or at room temperature cut into wedges.

Dutch Baby

Smaller size serves 2-3; larger size serves 4

Preheat oven to 425 degrees

Smaller size pan (somewhere between 8x8 and 13x9):
Put 3 T. butter into the pan and put it into warm oven to melt

Swirl 4 eggs in blender several minutes at high speed until foamy

Pour in one cup of milk and blend on high another minute

Slowly add one cup of flour and blend another minute

Immediately pour the mixture into the hot butter, sprinkle with nutmeg, and return pan to the middle rack of the oven.

Bake 15-20 minutes until puffed and brown around the edges.

Serve immediately with powdered sugar and lemon wedges.

13 x 9 inch pan:
-Use 1/4 cup butter (1/2 stick), 6 eggs, one-and-a-half cup milk, one-and-a-half cup flour.